Summary: Eel Supper
Key dates:
During October when eels were at their most plentiful, eel suppers were served in local hotels, particularly those close to the eel weirs at Kilrea and Toomebridge. For the supper the cook needed 8 eels, 1 onion and 6 potatoes. The eels were skinned and cut into one and a half inch lengths and then cooked over an open fire. The onion was placed on top and then covered with potatoes.
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